Spring Vegetable Farro RisottoThe beauty of having a year's worth of farro at home is that it comes in handy when you have an abundance of risotto worthy vegetables at home. I'll give you target amounts of ingredients but have fun using what you have in your fridge!
- 32 oz. Broth (that's 2 boxes of the store bought stuff but what fun is that? Make some good veggie broth with your vegetable share and use that instead.)
- 1/2 c. Fresh Peas
- 1/2 c. Asparagus - sliced in 1/4 in. disks
- 1T. Butter
- 1T. Olive Oil
- 1 Leek, just the white parts - thinly sliced
- 4-5 Cremini Mushrooms - thinly sliced
- 1 c. Farro, uncooked
- 1 c. White wine that you would drink (what else are you going to put in your glass while you make the risotto?)
- 7-8 Brussels Sprouts - quartered and roasted in a bit of olive oil, sea salt, and pepper
- 2 c. Baby Spinach - sliced thinly
- 1/2 c. Caramelized onion mixture
- 4 oz. Good Melting Cheese, shredded - Parmesan and Asiago will work well. I used Foxboro Cheese Company's Asiago.
- 1T. Good Quality Extra Virgin Olive Oil
- salt and pepper to taste
- Bring the broth to a boil and then bring down to a simmer.
- With a slotted spoon, blanch the peas and asparagus in the broth for a few seconds until they are still firm but a vibrant green.
- Remove the vegetables from the broth and set aside.
- Keep the broth warm on low heat.
- Heat a large pan with high sides on medium-high heat.
- Put olive oil and butter in the pan and saute the leeks and mushrooms for 2-3 minutes.
- Put rinsed and drained farro in the pan with the onions and mushrooms. Toast for about 3 minutes.
- Add the wine to the pan and stir until the wine has been absorbed.
- Add a ladle full of the warmed broth to the pan at a time, stirring constantly until the liquid is absorbed.
- Continue adding broth and stirring until your farro is creamy. It will take around 30 minutes and you may not use all of the broth.
- Take the pan off of the heat and add the already cooked Brussels sprouts, raw spinach, the caramelized onion mixture, and the cheese. Stir until the spinach is wilted and the cheese is melted.
- Finish with another tablespoon of good quality extra virgin olive oil.
- Garnish, serve, and enjoy!
Between whole grain recipe posts, flex your whole grain talents with one of our Swapiversary Swap Star's books - Ancient Grains for Modern Meals by Maria Speck. Check out her Wheatberry Fool recipe in the meantime!